Pumpkin Cake Recipe
Ingredients
| 1/4 cup corn-free vegetable shortening | ||
| Honey | 1/2 Cup (16 tbs) | |
| Canned pumpkin puree | 1 Cup (16 tbs) | |
| Orange juice | 1/3 Cup (16 tbs) | |
| Orange rind | 1 Teaspoon, grated | |
| 1 tsp cornstarch or arrowroot | ||
| 1 1/2 cup less | ||
| Whole wheat pastry flour | 1 Teaspoon | |
| Unbleached flour | 1/2 Cup (16 tbs) | |
| Cinnamon | 1 Teaspoon | |
| Nutmeg | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| 1 1/4 tsp arrowroot baking powder | ||
| Salt | 1/2 Teaspoon | |
| Honey | 2 Teaspoon | |
Directions
Cream shortening and honey together.
Combine pumpkin, orange juice, and rind.
Set aside.
Combine all dry ingredients.
Add pumpkin mixture and flour mixture alternately to the shortening mixture, mixing well.
Pour into a greased 9-inch-square pan.
Bake at 350° 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove pan to a wire rack to cool.
Drizzle honey over top while still hot, or frost as desired.
Combine pumpkin, orange juice, and rind.
Set aside.
Combine all dry ingredients.
Add pumpkin mixture and flour mixture alternately to the shortening mixture, mixing well.
Pour into a greased 9-inch-square pan.
Bake at 350° 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove pan to a wire rack to cool.
Drizzle honey over top while still hot, or frost as desired.
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